Aqueous Enzymatic Extraction Techniques for Oilseeds
Summary
Aqueous enzymatic extraction (AEE) employs water as the solvent and uses specific hydrolase enzymes to disrupt cell walls and liberate oil bodies from oilseeds. By selecting enzymes such as proteases, cellulases or pectinases, the method offers high selectivity under mild temperature and pH conditions, reducing energy consumption and avoiding hazardous organic solvents. The aqueous phase facilitates recovery of valuable co-products such as proteins and phenolic compounds, enhancing the overall value chain. Integration with pretreatment methods such as ultrasound or microwave irradiation further accelerates mass transfer and boosts yield. Recent advances address scale-up challenges, water-oil separation and enzyme recycling, positioning AEE as a sustainable alternative for food, cosmetic and biofuel applications. Key advantages include improved safety, lower environmental footprint and enhanced oil quality, while ongoing research focuses on enzyme cost reduction, process intensification and life-cycle assessment to ensure industrial viability.
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Aqueous Enzymatic Extraction Techniques for Oilseeds publication trend
The graph below shows the total number of articles in aqueous enzymatic extraction techniques for oilseeds across all publications each year (not limited to Nature Index journals).
Technical terms
Aqueous enzymatic extraction: A solvent-free method using water and specific enzymes to hydrolyse cell walls and release oil from oilseeds.
Ultrasound-assisted extraction: Use of ultrasonic waves to create cavitation, enhancing mass transfer between biomass and solvent.
Green solvent: Environmentally benign liquid media with low toxicity and minimal ecological impact.
Techno-economic analysis: Integrated evaluation of technical performance metrics and economic costs to assess process feasibility.
References
- Green solvents and technologies for oil extraction from oilseeds. BMC Chemistry (2017).
- Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts. Processes (2021).
- Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies. Foods (2022).
- Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity. Food Science and Technology (2017).
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